Bread and baked goods
Bread with Nucleo Soft
Product used
Ingredients
| Type “0” soft wheat flour 240 W | 8.000 g |
| Nucleo Soft | 2.000 g |
| Water | 5.000 g |
| Fresh baker's yeast | 300 g |
| Salt | 200 g |
Method
Mix all ingredients for approximately 5 minutes on 1st speed (spiral mixer). Switch to 2nd speed and mix for another 10 minutes.
Bulk fermentation: 25 minutes on the workbench.
Divide into 60 g pieces and shape into balls.
Proofing: 80/90 minutes in a proofing chamber at 30°C with humidity.
Bake with steam at 230°C for 12/15 minutes, opening the steam vent halfway through baking.